| 409 - 417 |
Adsorption of dark coloured compounds from peach pulp by using granular activated carbon
Arslanoglu FN, Kar F, Arslan N |
| 419 - 427 |
The effects of surface steam treatment on bacterial reduction and storage of beef primals and retail cuts
Purnell G, Allen V, James S, Ketteringham L |
| 429 - 437 |
Dilatational properties of soy globulin adsorbed films at the air-water interface from acidic solutions
Patino JMR, Nino RR, Sanchez CC, Ortiz SEM, Anon C |
| 439 - 442 |
Influence of drying methods on drying of bell-pepper (Capsicum annuum)
Tunde-Akintunde TY, Afolabi TJ, Akintunde BO |
| 443 - 453 |
Kinetic modelling of quality deterioration in onions during drying and storage
Kaymak-Ertekin F, Gedik A |
| 455 - 461 |
Modelling of olive cake thin-layer drying process
Akgun NA, Doymaz I |
| 463 - 469 |
Some nutritional and technological properties of garlic (Allium sativum L.)
Haciseferogullari H, Ozcan M, Demir F, Calisir S |
| 471 - 480 |
Optimization on response surface models for the optimal manufacturing conditions of dairy tofu
Chen MJ, Chen KN, Lin CW |
| 481 - 490 |
Utilisation of the experimental design methodology to reduce browning defects in hard cheeses technology
Yann D, Didier H, Daniel B |
| 491 - 496 |
A transmission line matrix (TLM) study of hyperbolic heat conduction in biological materials
Saidane A, Aliouat S, Benzohra M, Ketata M |
| 497 - 503 |
Experimental analysis of mass transport and mixing in a single screw extruder for semolina dough
Sarghini F, Cavella S, Torrieri E, Masi P |
| 505 - 511 |
Drying characteristics and drying quality of carrot using a two-stage microwave process
Wang J, Xi YS |
| 513 - 518 |
The effects of cutting and drying medium on the vitamin C content of rosehip during drying
Erenturk S, Gulaboglu MS, Gultekin S |
| 519 - 526 |
Structural properties of extruded corn starch
Thymi S, Krokida MK, Pappa A, Maroulis ZB |
| 527 - 533 |
Prediction of the viscosity of clarified fruit juice using artificial neural network: a combined effect of concentration and temperature
Rai P, Majumdar GC, DasGupta S, De S |
| 535 - 539 |
Moisture sorption characteristics of chickpea flour
Durakova AG, Menkov ND |
